八寶粥加工工藝優(yōu)化研究
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Research on the Optimization of the Process of Babao Porridge
WANG Shengyu， WU Dongmei， ZHANG Mei， LANMiaochuan （Luzhou Vocational & Technical College，Luzhou 646ooo， China）
Abstract： The processing technology of Babao porridge was optimized by single factor test and orthogonal test with red beans，Job's tears，mung beans and other raw materials.The research shows that the best processing technology of Babao porridge is soaking time 9h ，the ratio of material to liquid 1 ： 20 （g： mL）， boiling time 90min ，and the addition of xylitol 8g Under this technological condition，Babao porridge has uniform color， soft glutinous and sweet taste， rich aroma， and the sensory quality reaches the optimal level.
Keywords： Babao porridge; process optimization; orthogonal test
八寶粥是一種深受消費(fèi)者喜愛傳統(tǒng)方便食品，具有健脾養(yǎng)胃、益氣安神等功效[。（剩余3388字）